中国大豆(Glycine max)品种及种质资源主要品质状况分析  

Quality Characters of Chinese Soybean (Glycine max) Varieties and Germplasm Resources

作　　者：李为喜[1] 朱志华[1] 刘三才[1] 刘方[1] 张晓芳[1] 李燕[1] 王述民[1] 

机构地区：[1]农业部作物品种资源监督检验测试中心/中国农业科学院作物品种资源研究所,北京100081

出　　处：《植物遗传资源学报》2004年第2期185-192,共8页Journal of Plant Genetic Resources

基　　金：2 0 0 3年农业部"无公害食品行动计划"专项资助

摘　　要：对 2 0 0 3年中国 19个主要大豆种植省 (直辖市、自治区 )的大豆品种与种质资源的蛋白、脂肪含量和部分大豆品种水溶性蛋白含量进行了分析。结果表明 ,大豆种质资源的蛋白含量和蛋脂总量总体上与品种持平。品种脂肪含量总体上明显高于种质资源脂肪含量 ,说明当前中国种植的大豆中高脂肪的品种已经占有一定的比例。北方、黄淮海、南方三大生态区大豆品种和种质资源蛋白含量呈现自北向南递增的趋势 ,而脂肪含量呈现递减趋势。生态、气象因子对大豆蛋白含量的影响大于对脂肪含量的影响。大豆水溶性蛋白含量总体上较高 ,基本适合豆制食品加工业的需要。Soybean( Glycine max )varieties and germplasm were investigated with respect to protein contents, fat contents, and soluble protein contents were analysed for part of soybeans, from 19 Chinese major soybean planting provinces in 2003. The investigation showed that the protein content and the content of protein plus fat of germplasm were basically equal to those of soybean varieties, respectively. The fat content of varieties was generally higher than that of germplasm, which indicated that varieties with high fat content possessed large proportion in planting varieties in 2003. The protein content of varieties or germplasm presented an increasing trend from north to south for the Northern, Huanghuaihai and Southern ecological regions, whereas the fat content of varieties or germplasm presented a decreasing trend form north to south. The ecological and weather factors had much more effect on the protein content than on the fat content of soybean. The soluble protein content of soybean was so high on the whole that it can meet the demand of soybean food processing industry.

关 键 词：中国 大豆 品种 种质资源 品质 蛋白 脂肪 

分 类 号：S565.1[农业科学—作物学]